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1
Preheat oven to 325 F and line a square cake tin with wax paper. Make sure the wax paper hangs over two of the ends of the pan, so you can use it as a handle to remove the bars from the pan later. Set pan aside.
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2
Mix the graham cracker crumbs and butter together in a bowl until they resemble fine breadcrumbs. Press the crust into the bottom of the square cake tin and place in the fridge until ready to use.
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3
Blend the cream cheese in a blender until smooth. Add one egg at a time to the cream cheese mixture, blending until well combined. Next, add the condensed milk, granadilla juice and lemon juice into the bowl of your blender and pulse to combine.
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4
In a small bowl, mix the cornstarch with the whipping cream until blended and add to the cream cheese mixture. Combine thoroughly. Pour the mixture over the crust and for bake for 45 minutes or until firm and golden. Remove from the oven and allow to cool at room temperature.
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5
In a small microwave-safe bowl, sprinkle the gelatin over the granadilla juice and allow it to stand for 3 minutes.
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6
Cut the granadilla fruits open, remove the pulp and place it into a bowl.
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7
Melt the gelatin for 5 seconds (not any longer!) in the microwave so it's a pouring consistency. Mix the gelatin into the granadilla pulp and spread over the top of the 'cake'.
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8
Refrigerate until ready to serve. Lift it out of the pan using the paper 'handles' and cut into bars before serving.
